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Moist Pistachio Pound Cake Recipe with Easy Cream Cheese Glaze

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A moist and nutty pistachio pound cake with a tangy cream cheese glaze, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup shelled pistachios, finely ground (unsalted, roasted recommended)
  • 2 ½ cups all-purpose flour (or swap ½ cup with almond flour for a nuttier twist)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter, softened (room temperature)
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons whole milk (adjust for desired glaze consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. Grind the shelled pistachios in a food processor until finely ground but not pasty; set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
  4. In a large bowl, cream softened butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  6. With mixer on low, alternately add dry ingredients in three parts and buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, beat softened cream cheese until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract. Add milk a tablespoon at a time until glaze is pourable.
  11. Drizzle glaze evenly over cooled cake and let set for about 20 minutes before slicing.

Notes

Use room temperature ingredients for best mixing results. Pulse pistachios briefly to avoid turning into paste. Tent cake with foil if browning too fast. Let cake cool completely before glazing to avoid melting glaze. For gluten-free, swap flour with gluten-free blend. Vegan adaptations possible with dairy-free substitutes and flax egg.

Nutrition

Keywords: pistachio pound cake, cream cheese glaze, moist cake, nutty dessert, easy pound cake, homemade cake, pistachio dessert

Find it online: https://zoeplate.com/moist-pistachio-pound-cake-recipe-with-easy-cream-cheese-glaze/